Recipe: Appetizing Niebe hummus (black-eyed pea dip)

Niebe hummus (black-eyed pea dip). Black-eyed peas have such a distinctive flavor that they may seem like an odd base for hummus, but I was so intrigued by a recipe for Black-Eyed Pea Hummus in our local paper that I decided to give it a whirl. This Black Eyed Pea Hummus is super easy to prepare, creamy, thick and perfect for dipping with crackers, veggies, chips & so much more. A satisfying dip that is great for a go to snack or delicious enough for a party appetizer.

Served with pita chips, hummus is a popular savory dip or snack. Cut the tops of the garlic cloves and remove the outermost skin. Twitty (The Cooking Gene) this is a southern take on traditional hummus. You can cook Niebe hummus (black-eyed pea dip) using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Niebe hummus (black-eyed pea dip)

1. You need of beans.
2. It's 1 1/2 cup of niebe (black-eyed peas), soaked overnight.
3. Prepare 1 of onion, cut in half.
4. You need 4 of bay leaf.
5. You need 2 clove of garlic.
6. Prepare 1 of salt and pepper.
7. You need of dip.
8. Prepare 3 head of garlic.
9. It's 2 tbsp of fresh lime juice.
10. You need 1/4 tsp of cayenne pepper.
11. You need 1 tsp of ground cumin.
12. It's 3/4 tsp of paprika.
13. You need 1/2 cup of olive oil.
14. You need 1/3 cup of cilantro, chopped.
15. You need 2 tbsp of chives, chopped.
16. It's 1 of salt, pepper and olive oil, to taste.

Black eyed peas are synonymous with southern cooking because they're versatile and loaded with fiber, protein, and iron. In this black-eyed pea dip recipe, black-eyed peas are pureed with extra-virgin olive oil, red-wine vinegar, garlic and thyme--a nice alternative to hummus. Try this protein-rich black-eyed pea dip with your favorite fresh vegetables or baked pita chips. This traditional Middle Eastern Shakshuka is an egg dish that isn't just for breakfast!

Niebe hummus (black-eyed pea dip) step by step

1. In a large pot, cover the ingredients for the beans with water and bring to a boil. Remove any foam that comes to the surface, bring to a simmer. Cook for about 2 hours, adding water as necessary, until beans are very soft..
2. Preheat the oven to 425° F. Cut the tops of the garlic cloves and remove the outermost skin. Drizzle with olive oil, salt and pepper and cook 30 minutes wrapped in foil until the cloves are soft..
3. Add all but a half cup of the beans to a blender with the roasted garlic, spices and lime juice. Puree until smooth, then add most of the fresh herbs, oil, and half the remaining beans. Pulse until mixed; season with salt and pepper..
4. Serve at room temperature, drizzled with olive oil and sprinkling the remaining beans and herbs for garnish..

It's a simple, one-pan, vegetarian meal that is hearty enough to stand up as a lunch or dinner too! And hummus means, at the very least, that it involves garbanzo beans & tahini. This black-eyed pea dip decidedly does not. This is hummus inspired, a Tennesseean translation. Black eyed peas are a huge southern staple, and I'm pretty sure they were served at nearly ever family function I've ever attended in my life.

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